How To make Hazelnut Meringue with Mocha Filling
1 1/2 c Hazelnuts or almonds, ground
2 tb Cornstarch
1 1/2 c Sugar, fine granulated
8 Egg whites
2 ts Lemon juice
A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer. To make a taller cake pipe three 8-inch circles and fill as directed. This looks spectacular but is harder to cut. Preheat oven to 225F (110C). Line 2 baking sheets with parchment paper or foil. Draw a 10-inch circle on each sheet. Turn sheet over so pencil will not come off on meringue. Combine hazelnut and cornstarch making sure there are no lumps. Place egg whites in bowl of electric beater and whisk until soft peaks form. Gradually sprinkle in sugar, beating until stiff peaks form and mixture is glossy. Beat in lemon juice. Sprindle nut mixture over the whites and quickly fold in. Either gently spread or pipe meringue into the two circles. Place in oven and bake for 2 to 2 1/2 hours, until meringue is dry but not coloured. Cool on baking sheet. Remove from parchment paper and store at room temperature in an airtight tin for up to three weeks. MOCHA FILLING: Stir together coffee and Kahlua until coffee is dissolved. Beat whipping cream until it thickens and holds its shape. Beat in icing sugar and sifted cocoa. Add coffee mixture and beat until cream is stiff. Do not overbeat; cream should be thick and smooth. Refrigerate until ready to use. To assemble, spread half of cream on one layer. Top with second layer and remainder of cream. Decorate with chocolate curls, chocolate coated coffee beans or spread a doily on cream and sifted cocao over.
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Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
Recipe:
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Expresso's 5 Ingredient Fix Challenge - Chocolate Hazelnut Meringues
Its 5 ingredient Fix day where we make recipes using only 5 ingredients!
CAKE KIEV Meringue cake with hazelnuts // Yummy homemade cake
Recipe for an air cake with nuts and butter cream. Meringue and hazelnut cake. How to make Kiev cake at home. Step-by-step recipe for cakes and cream for cake Kiev. Homemade cake recipe. Cream for cake with butter. Cake Kiev with meringue and nuts how to make at home. Recipe for butter cream for cake. How to make Kiev cake. Meringue cake with hazelnuts. Yummy homemade cake
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Cake Kiev recipe
Shape 18-20 cm
Cakes for the cake:
Egg whites - 6 PCs
Sugar - 50 g
Vanilla sugar - 8 g (1 tsp)
All-purpose flour - 25 g
Hazelnut - 180 g
Powdered sugar - 230 g
Corn starch - 25 g
Oven - 140 C / 285 F
Time - 2-2.5 hours
Cake cream
Yolk - 6 PCs
Sugar - 150 g
Milk - 175 g
Unsalted butter - 275 g
Cocoa powder - 10-20 g (1-2 tbsp)
Cognac - 1 tbsp (optional)
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EPIC Hazelnut Coffee Cake with Caramel Buttercream & Chocolate Ganache!! Tatyana's Torte
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The BEST coffee cake recipe with crunchy hazelnut meringue layers, delicate coffee cake soaked with Kahlua liqueur, salted caramel French Buttercream, chocolate ganache, caramel coffee macarons and a gorgeous golden crown! All my favorite cake flavors combined into one epic cake!
GOLD CROWN cake topper:
FRENCH BUTTERCREAM:
CARAMEL COFFEE MACARONS:
CHOCOLATE GANACHE:
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Coffee Hazelnut Cake | Mocha Cake Recipe
This Coffee Hazelnut Cake is made with a meringue hazelnut base and mocha buttercream filling! It’s such a fantastic combination!
INGREDIENTS
Meringue Base:
¾ cup (100g) hazelnuts
5 egg whites
1 ¾ cups (200g) icing sugar
Mocha Buttercream:
2 ¼ sticks (250g) butter, softened
¼ cup icing sugar
3 tablespoons strong espresso coffee, cooled
1 egg yolk
2 oz (50g) dark chocolate, melted
A little extra softened butter, to grease baking parchment
Icing sugar, to dust
PREPARATION
1. Preheat the oven to 300°F (150°C). Line bottom of a 14 x 9-inch (35 x 25-cm) restangular baking pan with parchment paper and grease with softened butter to help with the release of the meringue.
2. In a food processor, grind the hazelnuts to a relatively fine and even consistency, making sure no big pieces remain.
3. Beat the egg whites until stiff in a stand mixer or using a hand-held electric whisk. Add the icing sugar, bit by bit, and whisk until stiff. Fold in the ground hazelnuts.
4. Spoon the mixture out evenly into the baking pan and level the surface. Pop into the preheated oven to bake for about 45 minutes. It should be baked through but not brown.
5. Make the Buttercream. Combine the softened butter, cooled strong espresso coffee, egg yolk and icing sugar in a bowl and mix together until they start to bind. Stir in the melted chocolate to form a smooth buttercream.
6. Once the meringue base has baked and cooled down, remove it from the pan and peel away the baking parchment. Very carefully cut the sides even, then cut into 3 equal rectangles.
7. To assemble the Mocha Hazelnut Cake, take the first meringue rectangle and place on your serving plate. Spread over a layer of buttercream. Put the second layer on top, then add another layer of buttercream. Add the top cake layer. Ensure all sides are lined up and even. Dust the top liberally with icing sugar. Leave for at least an hour to soften before very carefully slicing with a serrated knife into 5-6 squares. Any pressure and filling comes out, so be careful. Enjoy!
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Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!
FULL RECIPE HERE:
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!
For sponge cake video recipe, click here:
For salted caramel frosting, click here:
For chocolate ganache filling, click here:
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